![]() Good Cooking since 1995 Jamaican Spiced ShrimpConvert the recipe Recipe by: Chef John V. Amount/Measure/Ingredient: For the Shrimp: Jamaican Spice: Paw Paw Relish: Annatto: Preparation: Peel and devein the shrimp, pat dry and hold refrigerated till service. Prepare spice mixture, combine all of the spice ingredients and blend well, set aside. (Note: this recipe will make more than needed; save the extra for future use.) Pit and dice the papaya and combine with the finely diced red Fresno chili, corn oil, chopped cilantro, lime juice and salt; refrigerate. Puree Achiote paste with the water and place in a squeeze bottle (a plastic mustard bottle will do). Score and slice limes, clean and trim cilantro sprigs, wash and trim nasturtiums, refrigerate until needed for garnishing. Combine the flour and 1/2 cup spice blend in a bowl. Preheat 2 large saute pans. Dredge the shrimp in flour and spice blend, shake off excess. Add 2 Tbsp. butter to the pans; when light gold in color, add 1 ounce corn oil, place the shrimp in the pans all facing the same direction, saute over medium heat till edges turn pink. Flip to cook the other side for 1 to 2 minutes, add chopped chives, turn off heat and keep warm in the pan. Quickly warm the plates, then squeeze a squiggle (an artistic design) of Achiote on the plates, place a mound of the paw paw in the center, arrange the shrimp, all facing the same direction around and against the paw paw, place a lime slice on the paw paw topped with cilantro sprigs and nasturtiums. Wipe plate edges and serve at once! Copyright 1995-2022 Content Chef John, Good Cooking, Inc. All Rights Reserved Contact About Media Help Privacy Classic HTML Sitemap XML Sitemap Mobile Sitemap |